Peruvian-style arroz con pollo from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 57) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil of your choice for grapeseed oil.

  • Bessp on May 01, 2025

    This recipe just did not work for me. I measured everything, but it burned twice in the pot, once before it got to pressure and once after. I added about 1/4 cup more water after the first burn because it did look very dry, but it didn't stop the second burn from happening. I ended up finishing it on the stove, but because it had partially cooked in the instant pot first and I added the extra water, the rice was unevenly cooked and parts turned out more like porridge than arroz con pollo, while other parts were sill crunchy. For all that, the flavor was only just ok, and it took way longer than just doing it in in a pot from the beginning, leaving aside the texture issues. I wont be making this again.

  • lou_weez on October 06, 2020

    Took Skamper's advice and doubled the cumin, could possibly have tripled the quantity. We all really enjoyed this as a midweek meal. Go easy on the salt as there is a lot in this dish. I would make this again.

  • Skamper on May 01, 2020

    This was good but could have used more spice. Not 100% sure there will be a next time, but if there is, at least double the cumin and leave the seeds and ribs in one jalapeno. Edited to add that this froze very well. I added some extra cumin and red pepper flakes as it reheated.

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